Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 104
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 221 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 1 vegetable, 1/2 starch, 1/2 fat.

A Twist on Pasta Salad

"I lightened up this recipe i found on the back of a pasta box many years ago," writes Pat Morris, Marlton, New Jersey. "it's become a staple at our home and for family gatherings."

SERVINGS

8

CATEGORY

Salads

PREP

25 min.

COOK

25 min.

TOTAL

50 min.

INGREDIENTS

  • 1-1/4 cups uncooked tricolor spiral pasta
  • 1/4 cup reduced-sodium chicken broth or vegetable broth
  • 3 tablespoons red wine vinegar or cider vinegar
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 cups broccoli florets
  • 1 cup halved cherry tomatoes
  • 1 large sweet red pepper, julienned
  • 1/4 cup grated Parmesan cheese

DIRECTIONS

Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat. Yield: 8 servings.

Printed from tasteofhome.com Jul 25, 2008

Copyright Reiman Media Group, Inc © 2008